Cooking Rice Paper
Posted by veggietable on Feb 10, 2011 · Member since Feb 2011 · 31 posts
I don't usually fry food, but my friend was making a themed dinner and wanted egg rolls. I only had rice paper and thought I'd give it a try. I've made fresh spring rolls before, but when I fried them, they swelled like balloons before popping. Is there something I'm doing wrong? Has anyone else had this experience? I've seen recipes for frying them before.
I also tried pan-frying and baking without success. Are there other ways to use rice paper, other than a fresh spring roll wrap?
the same experience you just described with frying happened to me... so i am no help but you are not alone LOL
Did you wet the rice paper before using? I haven't used it yet but I was told you give it a wetting and let it stand for about 15 min before using.
my rice paper was wetted, that's the only way you can roll it! still epic frying fail for sure!
I don't fry my rice paper rolls. I have a skillet with warm-hot water, dip my rice paper roll inside for 5-10 seconds, pull it out, roll my rolls and then cover with a moist towel until serving. It is more akin to the Vietnamese rice paper rolls but you can use whatever filling you want. :)
I haven't tried baking or frying, but here are some tips from chowhound:
http://chowhound.chow.com/topics/395666
I don't fry my rice paper rolls. I have a skillet with warm-hot water, dip my rice paper roll inside for 5-10 seconds, pull it out, roll my rolls and then cover with a moist towel until serving.
This is how I prepare fresh spring rolls, which I looove! And they're so simple to prepare. I didn't know if the wrappers were versatile enough to be prepared differently. I think I was attempting to get a different texture because I have many non-vegan friends that don't enjoy the chewy texture of rice paper rolls. But I think I'll look for the egg-less egg roll wrappers next time someone wants a crunchy roll, since I'm not the only one with this problem. ::)
I've never tried frying rice paper rolls myself, but I've had spring rolls made with rice paper that's deep fried so it must be possible. Were they rolled really tightly around the filling? Maybe if there was air in the roll it would expand when you heat it and make them pop. My only other guess is that the oil wasn't the right temperature. I just checked my packet of rice paper and it says they can be deep fried but doesn't give any instructions. :P
I have tried frying my spring rolls before. And it worked, my rolls were just NOT pretty.
I used a lot of oil in the frying pan, half an inch or so, and heated the oil up hot (until when you stick a toothpick in it bubbles) and then stuck in tightly rolled spring rolls.
My puffed up a little bit, but did not burst. Although a few of them ended up with holes from sticking to the bottom.
In short, they were yummy but very greasy and messy. Haha.
I only tried this method because I bought my rice paper in an open air market in China and they were sold just tied with a string, no outside covering. So I was dubious about how sanitary they would be uncooked.
I do spring rolls as well someties but wanted to try frying them sometime glad i ran across this. This may be kind of a dumb suggestion but after wetting and wrapping have you tried letting them rest for a few then poking small holes in the wrapper right before dropping them in? I think that might work with pan fry dont knwo about deep fry. But word to the wise i wouldnt try baking them mine came out hard as sheet rock wheater they were plain or oiled.
I have no advice, but have been thinking this exact thing too...
have you tried letting them rest for a few then poking small holes in the wrapper right before dropping them in? I think that might work with pan fry dont knwo about deep fry. But word to the wise i wouldnt try baking them mine came out hard as sheet rock wheater they were plain or oiled.
LHH, maybe I'll try making these again sometime and dry/poke them first. :) When I baked mine, I had a saucy filling and think that's what caused the bottom of the rolls to deteriorate and stick to the pan. I'm afraid this would happen to the bottoms if they sat for too long to dry. Maybe modifying the filling and finding a rack to dry them on? I'll update after I attempt this on Sunday!